Baicoli
 | |
| Type | Biscuit |
|---|---|
| Place of origin | Italy |
| Region or state | Venice, Veneto |
| Main ingredients | Flour, butter, sugar, eggs, yeast, salt |
Baicoli (Venetian: baìcołi) are Italian biscuits, originating in the 1700s in the city of Venice.[1][2][3] They are made with sugar, butter, flour, yeast, eggs, and salt.[3][4]
Baicoli gained their name because their shape resembled that of sea bass,[3] which in the local dialect is called baicoli.[4]
The biscuits have a long shelf life and were used as a ship's biscuit for long sea voyages.[3] Their preparation, which is long and laborious, has two acts of leavening and double baking.
Today, baicoli are commonly served with coffee and zabaglione,[2] in which they could be dipped.[3]
See also[edit]
References[edit]
- ^ "Baicoli". Summer In Italy. Retrieved 25 July 2017.
- ^ a b Goldstein, Darra (2015). The Oxford companion to sugar and sweets. Oxford New York: Oxford university press. ISBN 978-0-19-931339-6.
- ^ a b c d e "Baicoli | Traditional Cookie From Venice | TasteAtlas". TasteAtlas. Retrieved 2024-05-06.
- ^ a b Da Mosto, Francesco (2016). Francesco's Kitchen. Ebury Publishing. ISBN 9781448146383.
 | This Italian dessert–related article is a stub. You can help Wikipedia by expanding it. |
 | This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |